Directions

1.

In stand mixer, cream together lard and sugar on medium speed until fluffy. With mixer running on low, add egg, vanilla extract, brandy, and anise seeds and mix until homogeneous. Add flour, salt, and baking powder and mix just until dough forms into cohesive ball.

2.

Form dough into two cylinders about 1 1/2 to 2 inches in diameter. Chill for 2 hours or wrap tightly in plastic wrap and store in refrigerator for up to 3 days. For longer storage, freeze logs tightly wrapped for several months. Defrost in refrigerator for 1 day before using.

3.

Adjust oven rack to middle position and preheat oven to 350°F. Combine sugar and cinnamon in small bowl and set aside. Cut cylinders into thin disks less than a 1/4 thick and place on ungreased cookie sheets, leaving 1/2-inch gap between cookies. Bake until golden brown, 7 to 9 minutes. Towards the end of the baking time, carefully monitor the cookies as they will burn easily.

4.

Dip rim of each cookie into cinnamon sugar mixture. If desired, sprinkle with sea salt. Let cool on racks and store at room temperature in air-tight container for up to 5 days.

Special Equipment

2 baking sheets

This Recipe Appears In

I'm a really good eater and a decent cook. Activities in the kitchen that I find soothing: seasoning my cast iron skillets, boiling bones, rendering lard.
When I'm not reading, eating, or writing, I try to balance out my life with non-sedentary activities, such as swimming, uh, and walking to restaurants.....

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